ฝัง
- เผยแพร่เมื่อ 9 ต.ค. 2024
- 先説一下，我不是專家，分享我喜歡的包法之一。
另外一集在 • 包子皮，如何包包子教學 2/2 How to...
配方詳情請看 maobaocun.blogs...
Recipe:
Filling
gound pork 200g or half a pound
salt 1/2tsp
water 3TBSP
cabbage 200g
green onion 4x
melt salt in water, slowly add to pork while mixing constantly with chopsticks until pork becoming sticky and slightly lighter in color
Seasoning
soy sauce 1TBSP
sugar 1/2 tsp
white pepper(black is ok) 1/2 tsp
sesame oil 2TBSP
blend in soy sauce, sugar, white pepper
blend in sesame oil last which will wrap all salty components inside and not touching veggie later.
chop green onion and cabbage, add 1 TBSP sesame oil and blend well, mix with ground pork
Skin
All purpose flour 250g
water 135g
sugar 10g
oil 5g
yeast 3g
knead everything until all smooth
cover and ferment at 72F 30 min
roll into a rectangular sheet, remove bubbles, then roll up
divide into 8 parts
use roll pin into round skin. roll from outside toward center so that center is thickest (will be the bottom of the bun)
start wrapping right away. the time between now and steaming is critical. Depending on your wrapping speed and room temperature, it can be 5-30 min. You may need to try several times before reaching the best final fermentation time.
put the buns on parchment paper. they grow about 2x bigger after steaming so keep enough space between them.
steam from cold water. 15-20 min. if the fermentation is at the right level, you can steam long time without worrying about collapsing surface.
once time is up, turn heat off, open the lid just a little bit, wait for a few minutes before taking the buns out.
![[Sub] Steamed Pork Bun Recipe(Baozi)](http://i.ytimg.com/vi/0RaGaZbgXog/mqdefault.jpg)
![[Sub] Steamed Pork Bun Recipe(Baozi)](/img/tr.png)
看了得有20几个教学视频，这是所有包褶子教学里面最实用的视频
包包子失敗無數次到懷疑人生, 油土伯看再多次都不管用的我, 終於被您的包包子影片解救了! 非常感恩老師您最用心最仔細地教學, 我終於終於知道我捏包子皮的盲點了!
I don't know what the woman making them was saying while forming the bao, but she really slowed down enough and showed more with the position of the hands and how the pleats are formed than other videos (which also helped, but I think this will be more useful for me in the future). Thank you for sharing--very helpful for making this shape.
很多影视只教拇指不能离开，但你的教学才真正让我学会包子
看了几十个视频都不及你这个，老师讲重点，太谢谢老师了😘😘😘
3:27~3:54這段是重點,我終於明白,為何我會包出斜斜的摺蒸熟後還消失的原因.感謝老師,受益匪淺.
Hello from Japan.
Thank you for uploading with this Video with English explanation. It was very helpful.
As we learnt English at school but cannot understand Chinese at all.
This lady is so good at making these, and as her hands are beautiful. Please send our best regards to her.
This video’s view account is 3,620,000, and marvelous!!!
最棒的包包子视频！第一次包包子时候就是看了这个视频，之后每次生疏就会回来反复看～现在真的慢慢进步了！谢谢老师分享！
Thank you so much! I made baozi today, and was very desperate why they were all slanted and didn't look even close with it should be. hahaha... they are super ugly! Thank you so much for teaching us the techniques, I will try again next weekend! 非常感恩老師！
Juwi Jono 發酵可能太久了，下次先把麵團發到一倍大再桿平開始包，如果包的慢，包好大概就可以開始蒸了
谢谢老师，终于解决了我每次包都失败的问题所在，下次要试试
我终于都学识了，不过没有你包得靓，多谢！！
Looks good, good job! Thanks!
Perfect so much love ❤❤❤❤❤
Thanks so mach.
素晴らしいです。⤴️⤴️
好清楚好詳細，謝謝您的無私教學!
I tried making them before your video, but they busted open! Now I need to try again with your technic. Will see the outcome. Hope they are good. Thank you for your clear and detailed instructions . Appreciate greatly.
You are welcome!
一回生．二回熟．三回頂瓜瓜．現已熟能生巧．感謝老師 ~
太好了﹗
感谢您的教学！我想请教一下，我包包子的时候，面皮一层一层折褶子，而且往中间往上提面皮，可是为什么最后顶部一层层叠起来的面皮变成好大一坨，根本收不了口做不成鱼嘴状呢？面皮边缘已经擀得非常薄了，褶多褶少褶深褶浅，练了很多次还是顶部捏出一大坨。不知道手法上哪里出了问题？
hhafan 前一個折 跟後一個折 黏住的地方只有最上面小小一點點 如果你黏住的地方很大塊那這麼多片摺子 加在一起就是很大坨了
另外 1號則和2號折 黏住的地方 最好只有一點點跟三號折黏住的地方重疊,如果一號2號3號4號5號折 連住的地方都重疊在一起 那當然會是很厚的一大坨
谢谢老师，讲解与画面非常清楚，是真心的传授技巧。
Very nice. Most detailed instruction on folding the buns. Thank you for sharing.
tennisbike krobf
osl l m.intl.taobao.com/detail/detail.html?id=44842745517&ali_refid=a3_430620_1006:1105706935:N:%E7%AA%97%E5%B8%98%E6%88%90%E5%93%81%E5%B8%83%E8%89%BA:45802add8f0d6b0159030b365ee9a49a&ali_trackid=1_45802add8f0d6b0159030b365ee9a49a&spm=a312a.7700714.0.0.ppbL4x m.intl.taobao.com/detail/detail.html?id=44842745517&ali_refid=a3_430620_1006:1105706935:N:%E7%AA%97%E5%B8%98%E6%88%90%E5%93%81%E5%B8%83%E8%89%BA:45802add8f0d6b0159030b365ee9a49a&ali_trackid=1_45802add8f0d6b0159030b365ee9a49a&spm=a312a.7700714.0.0.ppbL4x m.intl.taobao.com/detail/detail.html?id=44842745517&ali_refid=a3_430620_1006:1105706935:N:%E7%AA%97%E5%B8%98%E6%88%90%E5%93%81%E5%B8%83%E8%89%BA:45802add8f0d6b0159030b365ee9a49a&ali_trackid=1_45802add8f0d6b0159030b365ee9a49a&spm=a312a.7700714.0.0.ppbL4x m.intl.taobao.com/detail/detail.html?spm=a2156.1676643.0005.7.bhryNW&abtest=_AB-LR717-PR717&pvid=29a80f2c-8e0c-4c11-beea-83474ac2c014&pos=7&abbucket=_AB-M717_B18&acm=03586.1003.1.750078&id=520893835889&scm=1007.12637.67269.100200300000000 world.taobao.com/item/547008709240.htm?spm=a312a.7700714.0.0.vv5AUu#detail. xupte n Plp411.S
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tennisbike
Boon chin Ong lilamorillo
包得真好看， 非常仔细！ 下次我要试试
Beautiful folding
我今天包很成功谢谢😊😊
太好了！
看到你包得很靓，我也准备试下包，多谢！
Very nice
非常感谢，细致清楚明了的讲解👍
jiao de. tai. zhixile. feichang ganxie🙏👍😁
綺麗！！
朝ご飯に手作り肉まん作って食べる事が今の私の目標です。この動画を参考にして練習してみます
!(^^)!
謝謝🙏！真心教技能的老師
Very good,thanks.
能教我们如何发面水和发酵粉的比例和醒面的过程吗？谢谢🙏
我試著練習做，做的還不錯！茅老師謝謝指導了！感恩！
+馮春花 謝謝鼓勵﹐不客氣^^
茅寶村 ，
林錦秀 h
茅寶村 老師為什麼我捏著捏著皮會破裂
@@misomiso1603 你的水量要增加﹐太乾了
非常詳細清楚，謝謝茅老師！
+李沙娜 老師真不敢當﹐謝謝鼓勵
Hi. Can I use this technique for donut dough? I want to make Tuna fille sealed donuts. And I'm having a hard time closing the dough/bun 😓😢
Enak ya, pingin aku....yumy yumy
感谢纤细的教导，可惜刚包完包子😭 下次一定会来看哦 ^^
和你一样！
教学非常仔细耐心，感谢分享～
Rosemary May 地廣告地
Rosemary May Caraveolililamorillo
謝謝你！ 講得很詳細！來去練習！
謝謝！教得很好，一聽就明白。
謝謝﹗^^
Hi this one is 1/2 for this demonstration.
How do you access 1/1 or the other which show how to do the wrapper.
Thank you
+Zara bees th-cam.com/video/W98bgqWqgHA/w-d-xo.html
Oh
Nice I like it
Bánh bao ngon quá
不错的视频，讲解很详细，适合新手学习
+Hang Chen 謝謝
好后悔早上做包子没看你的视频😭做出来的都好丑，明天一定看
我也是一样，刚才学做包子没看。真可惜
教得好仔细！！赞！谢谢你！
Thanks for sharing your way
Still watching Oct 2021
Making me hungry 😋
为什么我的皮干干的，很难捏到一起？是我水加太少了吗？
應該吧，或是等太久乾了
非常感谢，教得很详细
شكرا جزيرا على العمل
الجميل 😁👏👍💓
Brava!!!🤗🤗
包子很好吃呵👍👍👍😆😆😆
❤太好了❄❄❄❄❄
wow,我包包子，最后收尾都不是在中间，这里面学到了，谢谢分享
謝謝鼓勵
Спасибо бальшое!Супер
技巧教的很到位啊，赞。我就是包了馅会歪掉的那种😂
👍good
這器具去那買
Thank you
Beautiful
谢谢老师详细说明和教法
技術有待加強
beautiful !
好功夫！
Super toll sehr schön 😍👏👏🤝🤝❤
天呐 这是包子吗
哎喲～ 好漂亮的皮哦... 白雪雪～
+Joyce Fung Thank you!
Thanks for video
Thank You🙏
会了 😄
要不要一個個擀完皮呀，可以剪輯，
教的很精准！谢谢阿姨
so good to watch! Thanks.
Wow 👍👍👌👌👍👏👏👏
教的详细，谢谢上传
靚靚姐 你覺得好好
謝謝你！可以請教發酵時間嗎？
+馮春花 詳情請看格文
茅寶村
That good
我就是會跟著走的怪不得都包不好，立刻解了我的疑惑😆
學會了，訂閲了，謝老師。
讚~解說的很詳細^-^
Estaría bueno que lo traduzcan en español , no lesparece. Gracias.
很棒視頻教學,如果有字幕更好,因為我是聽障人士...
靠視覺看妳的動作,應該不會很難~
謝謝分享哦~
+陳美妘 謝謝建議﹐下次改進﹗ ^^
+茅寶村 謝謝大姐姐...^^
请问面团是如何制作的 ？为什么我总的面团好像不绵软比较硬也有很多气泡蒸出来
郭萌萌 maobaocun.blogspot.com/2015/06/blog-post.html
看起來很好吃！想學！
你的麵團看起來非常好．是什麼食譜？可以分享嗎？謝謝．
+Chen Schneider maobaocun.blogspot.com/2015/06/blog-post.html
+茅寶村 I went to this website and all is in Chinese and I can't read Chinese and I am sure others are too. Is there a way you can make a video how to make the steam bun skin with English subtitles so we all can understand.
+Lotus Koi Hi Lotus, I add the recipe above.
Where? I don't see it.
+Lotus Koi
It's in description.
Good！
感谢分享！
100/10 camera works...
Hello
2:30之前我以為全程您不會說話。。。
+J.M K.G 嘿嘿嘿
@@茅寶村 bfm f memfmfj
👏👏👏👏👏👏👏👏👏👏
很好👍👍👍👍👍。
，
Người Trung Quốc dùng youtube nhiều thế nhỉ
我的麵皮桿好了會縮是什麼原因
請問是禮貌，別忘了加上這兩字。
放久點再桿，要先鬆弛筋度。
@@茅寶村 感恩謝謝你的指教
Masa alloh.
怪不得我每次包的包子，中心口都歪了，原来是没掌握诀窍啊！谢谢老师的示范！
张敏 很好👍
250 g,of flour pls how many cup
Ufa Komo i